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Peel the potatoes, chop them into chunks and cook them in boiling water. The exact cooking time depends on the size of the chunks. Drain the potatoes and create a coarse mash with a potato masher.
Stir the (frozen) peas into the warm mash and set aside. Meanwhile create the dough by combining flour, salt and oil. Add a bit of water and keep on kneading until you'll end up with a dough ball.
It shouldn't be too wet or sticky, so add just a tablespoon of water at a time. Let the dough ball rest for about 15 minutes. Peel and finely grate the ginger root.
Heat up a bit of oil in a small skillet and cook grated ginger, turmeric, garam masala and chili powder for about 2 minutes. Add the potato mash to the spices and season the filling with salt.
Set aside until it has cooled off enough.
Dust your work surface and rolling-pin with flour. Divide the dough into equal parts and roll each small ball into a round shape (about 12 cm - 4.7 inch). Slice each round into half en place it in front of you cut side upwards.
Fold the edge downwards, use your finger dipped in water to make the edge a bit wet and fold the other edge downwards to create a cone. Place a tablespoon of the filling inside and use your finger again dipped in water to make the edges wet.
Press it well to close the samosa, place the samosa on a plate with a bit of flour to prevent it from sticking. Repeat until all the dough and filling has been used.
You can fry the samosas in oil, but this version is air-fried. You can also bake them in the oven instead. Coat all sides of the samosas with oil and place them on the baking tray of your air-fryer.
How many you can bake in one batch depends on the size of your air-fryer, don't overcrowd it. Air-fry them beautiful golden brown at 185 degrees Celsius or 365 degrees Fahrenheit for 18 minutes.
Serve with a chutney, such as this tomato-tamarind chutney. Enjoy!